Document Detail


Evaluation and control of the risk of foodborne pathogens and spoilage bacteria present in Awa-Uirou, a sticky rice cake containing sweet red bean paste.
MedLine Citation:
PMID:  18564913     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The risk of food poisoning and growth of spoilage bacteria in Awa-Uirou, a sticky rice cake containing sweet red bean paste, was evaluated. Toxin-producing bacteria such as Staphylococcus aureus and Bacillus cereus are the main causes of food poisoning linked to this kind of food. The water activity in this product is in the range suitable for growth of S. aureus, B. cereus, and B. subtilis. The viable count of S. aureus or B. cereus spore cocktail was significantly reduced to 2.3 log colony-forming units (CFU)/g after 70 minutes steaming treatment at 100 degrees C. However, the heat-resistant endospores of B. subtilis germinated during storage at 30 degrees C to cause appreciable syneresis of the starch gel matrix in 4 days. The addition of 0.5% glycine before steaming treatment was found to effectively suppress the growth of B. cereus but was not effective in controlling S. aureus throughout the 7 days incubation period at 30 degrees C. On the other hand, S. aureus and B. cereus could grow > 5.0 log CFU/g in an inoculated sample without glycine within 3 days when stored at 30 degrees C. Moreover, addition of 0.5% glycine before the steaming process did not have any significant effect on color, texture, or taste of sticky rice cake. Therefore, results of this study demonstrated that the addition of 0.5% glycine before the steaming process could inhibit B. cereus and B. subtilis multiplication in the steamed rice confection which in turn may help reduce the risk of food poisoning or quality loss.
Authors:
Naoki Okahisa; Yasuhiro Inatsu; Vijay K Juneja; Shinichi Kawamoto
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Foodborne pathogens and disease     Volume:  5     ISSN:  1556-7125     ISO Abbreviation:  Foodborne Pathog. Dis.     Publication Date:  2008 Jun 
Date Detail:
Created Date:  2008-06-20     Completed Date:  2008-12-22     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101120121     Medline TA:  Foodborne Pathog Dis     Country:  United States    
Other Details:
Languages:  eng     Pagination:  351-9     Citation Subset:  IM    
Affiliation:
Tokushima Prefectural Industrial Technology Center, Tokushima City, Tokushima, Japan.
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MeSH Terms
Descriptor/Qualifier:
Bacillus cereus / drug effects,  growth & development
Bacillus subtilis / drug effects,  growth & development
Colony Count, Microbial
Consumer Product Safety
Food Contamination / analysis*,  prevention & control
Food Handling / methods*
Food Microbiology*
Glycine / pharmacology*
Humans
Oryza sativa / microbiology*
Risk Assessment*
Spores, Bacterial
Staphylococcus aureus / drug effects,  growth & development
Temperature
Time Factors
Chemical
Reg. No./Substance:
56-40-6/Glycine

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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